Lemon Cream Scones
Recipe from my Swans Down Booklet- 1934.
Tweaked a tab by me.
2 csifted cake flour , any ( swans down was suggested)
2 tspbaking powder
1/4 cpowdered sugar (or 2 teas.granulated sugar)
1/4 cbutter, cold
2 tspgrated lemon rind
topping:melted butter,,3 tablespoon granulated sugar and 1 teaspoon grated lemon rind
How to Make Lemon Cream Scones
- Preheat oven to 400^. Line cookie sheets with parchment paper.
Again sift flour, measure, add baking powder, salt and sugar, and sift again. Cut in cold butter and lemon rind. By hand, beat eggs well and add cream; add egg mixture to flour mixture, and stir gently until all flour is dampened.
- Now stir vigorously until mixture forms a soft dough and follows the spoon around the bowl.
Turn mixture out onto surface lightly sprinkled with powdered sugar and knead 30 seconds.
- Roll 1/2 inch thick and cut in triangles. Place on a parchment covered baking sheet. Brush tops with melted butter and and sprinkle with sugar and lemon rind.
Bake in oven for 12 to 18 minutes, or until lightly browned. Makes about 18 scones.